Mediterranean Coconut Rice Salmon Bowl with Mango & Cucumber
This vibrant salmon bowl combines creamy coconut rice with tender, perfectly cooked salmon, sweet mango, and refreshing cucumber. Balanced with Mediterranean-inspired herbs and a light citrus dressing, it’s nourishing, flavorful, and perfect for a healthy meal.
⏱️ Time
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
For the Coconut Rice
1 cup jasmine or basmati rice
1 cup light coconut milk
1 cup water or vegetable broth
½ tsp salt
For the Salmon
4 salmon fillets (about 5 oz / 140 g each)
2 tbsp olive oil
Juice of 1 lime
1 garlic clove, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
Salt and black pepper, to taste
For the Bowl
1 ripe mango, diced
1 cucumber, diced
½ small red onion, thinly sliced
2 cups arugula or baby spinach
½ avocado, sliced (optional)
¼ cup fresh mint or basil, chopped
2 tbsp toasted sesame seeds or chopped pistachios (optional for crunch)
For the Dressing
2 tbsp olive oil
1 tbsp lime juice (or lemon juice)
1 tsp honey or agave
½ tsp Dijon mustard
Salt and black pepper, to taste
Instructions
1. Cook the Coconut Rice
1. Rinse rice under cold water until water runs clear.
2. In a saucepan, combine rice, coconut milk, water/broth, and salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let rest for 5 minutes before fluffing with a fork.
2. Cook the Salmon
1. Preheat oven to 400°F (200°C).
2. Place salmon fillets on a lined baking sheet.
3. Drizzle with olive oil, lime juice, garlic, paprika, cumin, oregano, salt, and pepper.
4. Bake for 12–15 minutes, until salmon flakes easily with a fork.
3. Make the Dressing
In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
4. Assemble the Bowls
1. Divide coconut rice among 4 bowls.
2. Top with salmon fillets, mango, cucumber, red onion, and greens.
3. Add avocado slices if using.
4. Drizzle with dressing.
5. Garnish with mint/basil and sesame seeds or pistachios.
Notes & Tips
Meal Prep: Store salmon, rice, and toppings separately; assemble just before serving.
Low-Carb Option: Use cauliflower rice cooked in coconut milk.
Flavor Twist: Add a spoonful of tzatziki or hummus for extra Mediterranean flair.
Grill Option: Grill salmon for 4–5 minutes per side for a smoky touch.
❓ Frequently asked questions FAQ
Q: Can I make the coconut rice with brown rice?
Yes — but increase cooking time to about 40–45 minutes.
Q: Can I substitute another fruit for mango?
Pineapple or papaya both work beautifully.
Q: How long does cooked salmon keep?
Up to 3 days in the fridge. Best enjoyed warm or at room temperature.
Nutritional Information
Calories: ~510
Protein: 36 g
Carbohydrates:42 g
Fat: 21 g
Fiber: 6 g
Sugar: 10 g